Vegan Salvadoran Curtido
This tangy, lightly pickled slaw is one of those condiments that makes everything it touches taste better — bright, crunchy, and just a little spicy from the red pepper flakes. It's built entirely from fresh vegetables, vinegar, and pantry spices, so it's naturally free of any animal products without any substitutions or workarounds required. The salting and rinsing step draws out excess moisture from the cabbage, giving you that satisfying crunch even after the vinegar brine works its magic. Grated carrots add a pop of color and subtle sweetness that balances the sharp acidity beautifully. After just an hour at room temperature, the flavors meld into something that tastes far more complex than the short ingredient list suggests. It keeps in the fridge for up to five days, which means you can make a batch ahead and pile it onto tacos, grain bowls, or anything else that needs a little lift.
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Learn more →Ingredients
6 servings
- ½ medium head green cabbage (about 4 cups shredded)
- 1 tsp salt, plus more to taste
- 2 medium carrots, peeled and grated
- ½ small white onion, thinly sliced into half-moons
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ½ cup white vinegar
- ½ cup boiling water
Instructions
- 1
Place the shredded cabbage in a colander set over the sink. Sprinkle with 1 tsp salt, toss to coat, and let stand for 10 minutes until slightly wilted and some liquid has released.
- 2
Rinse the cabbage under cold water, then squeeze firmly with your hands to remove as much liquid as possible. Transfer to a large mixing bowl.
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